Best 7 Fruit And Nut Roll Recipes

HUNGARIAN NUT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

NUT AND FRUIT BREAD

Steps:

• Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
• Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
• Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

DRIED FRUIT AND NUT BITES

Steps:

• In a food processor, pulse dried fruit; transfer to a bowl.
• Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
• Knead together and form 1-inch balls; roll each ball in sesame seeds.

FRUIT AND NUT ROLL

Steps:

• In a medium bowl, cut the butter into the flour using a pastry cutter or 2 forks, stir in sugar.
• Create a well in the center, add the egg yolks and stir to form a paste.
• Stir in the salt, cinnamon and water and form into a ball.
• Cover in plastic wrap and refrigerate for at least 2 hours or overnight.
• On a floured work surface, roll out the refrigerated pastry into a rectangular shape about 1/4-inch thick.
• Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts.
• Beginning at the long end, carefully roll up the pastry; shape the log into a circular wreath to fit into a 6-cup round baking dish sprayed with nonstick spray.
• Set the dish in the slow cooker, and cook on High for 3 or 4 hours, or until golden brown. Carefully lift out baking dish and serve hot or lukewarm. Enjoy!

SOURDOUGH FRUIT AND NUT ROLLS

Steps:

• Mix all of the ingredients in a large bowl until incorporated. Cover and let rest 30 minutes. Stretch and fold the dough 3-4 times during the next 2-3 hours at 30-60 minute intervals.
• Let the dough continue to rise for several hours more, keeping an eye on puffiness and growth. Because of the heavy dried fruit and nuts, you will not see big bubbles on the dough surface or major aeration through the underside of your bowl, but the dough will roughly double in size. You can also refrigerate the dough for part of the bulk fermentation. When you bring the dough out of the cold, flip it once in the bowl so the top of the dough gets moist again.
• Flour your counter and scrape the dough out onto it. If you have a scale, place your bowl on it and tare it. Then divide the dough into six pieces, each weighing approximately 180-190g (a little less than the original dough weight divided by six, to account for some bowl mess).
• Shape the six pieces of dough into balls, and place them on two pieces of parchment paper on a cookie sheet or baking pan with sides (this helps the plastic cover not touch the rolls). If you are baking in an oval baker, use a rectangular piece of parchment paper. If you are baking in a round baker, use a square piece of parchment paper.
• You can easily fit three rolls into round bakers that are 5 qt and larger. Three rolls also fit in the Breadtopia oval clay baker (see photo gallery), but they will likely need to be pulled apart after baking. To avoid the rolls adhering to each other, you can bake three batches of two rolls.
• Put the entire pan/sheet into a plastic bag and let the rolls proof for 0.5-1.5 hours depending on room temperature.
• Preheat your oven with your baking vessel(s) inside for 30 minutes at 475F.
• When the oven is preheated and the rolls proofed, uncover your rolls, lightly dust them with flour and score the tops. With all the bumpy nuts and berries, a simple ) or + works best.
• Take out the baking vessels, lift the parchment into the vessels, cover and return them to the oven.
• Bake at 475F
• 10 minutes lid on
• 10-12 minutes lid off
• If you are baking multiple batches, leave the lid in the oven after you take it off at the ten-minute mark. That way your entire baking vessel is hot and ready to go for round two. Also, if you have space, put your second batch of rolls in the refrigerator while batch one is baking.

FRUIT 'N' NUT RINGS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the potatoes, sugar, shortening, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, in a saucepan, bring the raisins, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a food processor or blender; cover and process until coarsely chopped. Pour into a bowl; stir in nuts., Line two baking sheets with foil and grease well; set aside. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 15x9-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place each roll seam side down on a prepared baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 25 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over rings.

DRIED FRUIT ROLL

Steps:

• Run raisins, dates, figs, pecans, and coconut through a meat grinder into a bowl. Add vanilla extract and salt; mix with your hands and shape into logs. Wrap logs in plastic wrap.